Go ahead, get pickled

Chef Gary Hild learned the art of pickling cucumbers at a very early age. Growing up in a tiny South Dakota town, Hild’s family raised so much of their own produce on their land, “my mother only went to the store once a month.”

Hild’s mother not only made her own jams, jellies and preserves, but was an expert pickler. Hild will share this knowledge at 9 a.m. this Wednesday when he teaches his first pickle class at the Culinary Center of Kansas City (7920 Santa Fe Drive, Overland Park).

Hild, the former executive chef at Unity Village, will focus on the preperation of three kinds of pickles: half-sour pickles, Italian giardina — pickled vegetables — and pickle chips. “Everyone in the class will go home with a jar of pickles,” Hild said.

There are a few pickling secrets he offered to share in advance of the class. For one, the cucumbers used for great pickles should be small — not the bloated, waxy kind found in most supermarkets (Hild suggests local farmers markets for the best choices). Another secret? “Good vinegar,” he said. “Don’t be afraid to experiment with more expensive vinegars, like sherry vinegar from Spain.”

For more information on Hild’s class — which is open to walk-in students — call 913-341-4455. The class costs $40.

(Image via Flickr: Stephee)